📝 About This Recipe
This vibrant, homemade Sweet Chili Sauce is a masterclass in the Thai culinary principle of 'Khrop Rot'—the perfect balance of spicy, salty, sour, and sweet. Far superior to any store-bought bottle, this version glows with the brilliance of fresh red chilies and garlic infused into a silky, translucent glaze. It is the ultimate versatile condiment, offering a sticky, addictive heat that elevates everything from crispy spring rolls to grilled seafood.
🥗 Ingredients
The Aromatics
- 5-6 pieces Red Fresno or Holland Chilies (seeds left in for heat, or removed for mildness)
- 2-3 pieces Thai Bird's Eye Chilies (optional, for an authentic spicy kick)
- 4 cloves Fresh Garlic (peeled and roughly chopped)
- 1 teaspoon Fresh Ginger (grated finely)
The Liquid Base
- 1/2 cup Rice Vinegar (unseasoned)
- 3/4 cup Granulated Sugar (can substitute with palm sugar for deeper flavor)
- 1 cup Water (divided into 3/4 cup and 1/4 cup portions)
- 1 tablespoon Fish Sauce (substitute with light soy sauce for vegan option)
- 1/2 teaspoon Sea Salt (to taste)
- 1 teaspoon Tomato Paste (for a rich, sunset-red color)
The Thickener
- 1.5 tablespoons Cornstarch (or arrowroot powder)
- 1/2 teaspoon Red Chili Flakes (for visual texture)
👨🍳 Instructions
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1
Prepare the chili-garlic base by placing the Fresno chilies, Bird's Eye chilies (if using), and garlic cloves into a food processor or mortar and pestle.
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2
Pulse the mixture until it forms a coarse paste with visible small bits of chili skin and seeds; avoid over-processing into a smooth puree as the texture is key.
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3
In a medium non-reactive saucepan, combine the 3/4 cup of water, rice vinegar, sugar, and sea salt.
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4
Set the saucepan over medium-high heat and stir constantly until the sugar has completely dissolved and the liquid begins to simmer.
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5
Stir in the processed chili-garlic paste, grated ginger, and the teaspoon of tomato paste, whisking until the tomato paste is fully incorporated.
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6
Add the fish sauce (or soy sauce) and the extra red chili flakes to the pot, bringing the entire mixture to a rolling boil.
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7
Once boiling, reduce the heat to medium-low and let the sauce simmer gently for about 5-8 minutes. This allows the garlic and chilies to soften and infuse the syrup.
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8
In a small bowl, create a 'slurry' by whisking the cornstarch with the remaining 1/4 cup of cool water until perfectly smooth with no lumps.
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9
While whisking the simmering sauce constantly, slowly pour in the cornstarch slurry in a steady stream.
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10
Continue to simmer for another 2-3 minutes. You will see the sauce transform from cloudy to a beautiful, clear, glossy translucence.
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11
Remove the pan from the heat. Note that the sauce will continue to thicken significantly as it cools.
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12
Taste the sauce once slightly cooled (be careful, sugar syrups are very hot!). Adjust with a splash more vinegar for tang or a pinch of salt if needed.
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13
Allow the sauce to cool completely at room temperature before transferring to a sterilized glass jar or airtight container.
💡 Chef's Tips
For a milder sauce, scrape out the white membranes and seeds of the Fresno chilies before pulsing. Always use a non-reactive pan (stainless steel or enamel) to prevent the vinegar from reacting with the metal and affecting the flavor. If the sauce becomes too thick after chilling, simply whisk in a teaspoon of warm water to reach your desired consistency. Use fresh garlic rather than jarred; the pungent bite of fresh garlic is essential for the authentic Thai flavor profile. Store in the refrigerator for up to 3 weeks; the flavors will actually deepen and meld after the first 24 hours.
🍽️ Serving Suggestions
Serve as a classic dipping sauce for crispy vegetable spring rolls or golden fried wontons. Drizzle over grilled chicken skewers (Chicken Satay) or coconut shrimp for a sweet-heat finish. Use it as a glaze for baked salmon or roasted tofu during the last 5 minutes of cooking. Mix with a little mayonnaise to create a 'Bang Bang' style creamy dipping sauce for fries or calamari. Pair with a crisp, cold Lager or a dry Riesling to cut through the sweetness and spice.